Author: It's getting holly and jolly in my kitchen, and I'm loving it! Holiday movies are being watched, gift shopping is almost complete, parties are being planned, and bells are being jingled. Ok, well no bells are being jingled, because I don't actually have any bells to jingle, but they're jingling in spirit.
I have loved holiday baking ever since I was a kid. Was it was an excuse to eat lots of sugary things? You betcha! I was inspired to make Vegan Peppermint Chocolate Cupcakes after speaking at Vegfest London, where I saw a stand that was selling similar cupcakes. (I forget the name of the vendor, so apologies for that, please inform me if you know). I didn't have time to pick up a cupcake to nosh on while I was there, so you better believe the first thing I did when I got home was whip up my own version.
Am I ever glad I did!!! Mint chocolate is one of my all time favourite combos. I have my cupboard stocked with Stash mint chocolate tea at all times (I've confirmed with Stash that it's vegan, woot!). So it's not surprising that I fell deeply and madly in love with my Vegan Peppermint Chocolate Cupcakes. Sweet, chocolatey, rich and fluffy, and a hint of minty freshness. Yum seems like a simple way to describe them, but when you take a bite, that's exactly what you'll say, an enthusiastic "YUM!!!!" These vegan peppermint chocolate cupcakes are so easy to make and are perfect for the holidays.
For the cake, I adapted my Ultimate Vegan Chocolate Cake recipe to make a rich, chocolatey cupcakes with just a hint of peppermint. Then, I topped them with peppermint infused frosting, and sprinkled them with crushed candy cane, which is not only pretty, but I love the little crunch it adds.
You better believe these cupcakes taste just as yummy as they look. Friends visited while I had these displayed, and let's just say, they didn't last long.
To Make Vegan Peppermint Chocolate Cupcakes:
In a large bowl whisk together all of the dry ingredients.
In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix, lumps are totally cool.
Divide the batter evenly among the cupcake liners. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Use a stand or hand mixer, whip together the vegan butter, vegetable shortening, powdered sugar, peppermint extract, and vanilla extract. If the frosting is a bit too stiff, add 1 to 2 tablespoons non-dairy milk as needed until desired consistency is reached.
For the crushed candy canes, unwrap 5 candy cans and put them in a sealable bag. I used a rolling pin to lightly whack and roll over the candy canes breaking them into small pieces.
Decorate the cupcakes using pastry bag or spatula to frost the cupcakes. Sprinkle with crushed candy canes.
Common Questions:
Can I freeze vegan peppermint chocolate cupcakes?
If you place the cupcakes in a sturdy, air-tight container, they should last for up to 3 months.
Do I need to refrigerate vegan cupcakes?
Believe it or not, vegan cupcakes have about the same "shelf life" as non-vegan cupcakes. This means, they should be fine at room temperature for a few days if kept in a sealed container or wrapped in plastic wrap. Putting them in the fridge will actually dry them out faster.
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Vegan Peppermint Chocolate Cupcakes
Servings: cupcakes
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Ingredients
Dry ingredients:
- 1 ¼ cups all-purpose flour
- 1 ¼ cups white sugar
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients:
- 1 ⅓ cups plant-based milk, (such as soy or almond)
- ⅓ cups light oil, (such as canola or vegetable)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Frosting ingredients:
- ¼ cup vegan butter
- ¼ cup vegetable shortening
- 1 ½ cup powdered sugar
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1 - 2 tablespoons plant-based milk, (such as soy or almond), if needed
- 5 candy canes, crushed
Instructions
For the cupcakes:
- Preheat your oven to 350F (180C). Line a cupcake pan with 12 parchment paper cupcake liners.
- In a large bowl whisk together all of the dry ingredients.
- In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix, lumps are totally cool.
- Divide the batter evenly among the cupcake liners. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
For the frosting:
- Use a stand or hand mixer, whip together the vegan butter, vegetable shortening, powdered sugar, peppermint extract, and vanilla extract. If the frosting is a bit too stiff, add 1 to 2 tablespoons non-dairy milk as needed until desired consistency is reached.
To decorate the cupcakes:
- Use a pastry bag or spatula to frost the cupcakes.
- Crush the candy canes by placing them in a bag then using a rolling pin to smash them up. Sprinkle the frosted cupcakes with crushed candy canes.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Ashley says
Flavors were good! However this did not make nearly enough frosting for 12 cupcakes and the cupcakes stuck to my liners 🙁
Judy says
I just made these without the peppermint and it came out delicious!
Annie says
Hi! Sam,
I love your recipes!
But I cannot eat too much sugar, with what could I replace it?
Thank you so much!
Mikayla says
Hi! Is there anyway i can use any type of gluten free flour instead of all purpose flour?
Kim says
These are soooo good! I'm not much of a baker but they were simple and turned out perfect. The frosting recipe only covered 10 of my 12 cupcakes but hey, not everyone likes frosting, right? People would never know these are vegan. Thanks so much for the great recipe!
Sam Turnbull says
You're most welcome! Feel free to double the frosting next time 🙂
Christie Wong says
Hi Sam! i would love to try this recipe for my daughter's bday. Planning to make it in advance maybe 3 days? What is your advice to store them?
Sam Turnbull says
I would recommend baking the cupcakes, allowing them to cool and then freezing them. You can also make and freeze the frosting separately. Then just thaw and frost the cupcakes day of if possible. Enjoy!
Madison says
Can you use something other than vegetable shortening? Would another 1/4 cup of butter work? Thank you!
Sam Turnbull says
Yes, but the frosting could melt, so make sure to store the cake in a cool place. Enjoy!
Madison Hensley says
Thank you!
Anna J. says
Hi Sam! So I really want to put this recipe together with your ultimate vegan chocolate cake to make a chocolate peppermint cake as I just prefer layer cakes to cupcakes. Any suggestions on how this might work?. By the way, the ultimate cake is AAHHMAAAZING, so I'm sure these cupcakes are as well!! 🙂
Sam Turnbull says
Thank you! It's pretty much the same recipe just with peppermint extract added. 12 cupcakes = a 1 layer cake. So you could just double it to make a two layer cake. Follow the baking times on the chocolate cake recipe. Enjoy!
Anna J says
Thank you!! I didn’t realize that it was literally just double this recipe. I wanted to let you know that we made it and it was so delicious!! There’s just enough peppermint to make it refreshing and winterlike but not so much that it takes away from the chocolate. Absolute perfection if you ask me! Thanks again for another awesome recipe! <3
Sam Turnbull says
You're most welcome!! Thrilled you enjoyed it so much 🙂
ashleyann says
I am making these today for our family Christmas party tomorrow. I'm the only Vegan in the family but love cooking to share, thanks for sharing such FUSS FREE recipes! <3
Sam Turnbull says
You're most welcome! I hope you and your family loved them 🙂
Katrine says
I made these yesterday (without the peppermint as I didn't have any). My family all asked for the recipe and were raving about them. They took next to no effort and the result was a light not overly sweet but still chocolatey cupcake. This recipe is a definite keeper. Thank you!
Sam Turnbull says
Wonderful! So happy you and your family enjoyed them so much, Katrine 🙂
Jayne says
Hey there, wantIf to try out this recipe but I’m not a fan of vegan butter, what might I use instead?
Sam Turnbull says
Vegan butter will work best. You can use coconut oil, but the frosting will lack in the buttery flavour, and also coconut oil melts fairly easily. So make sure to keep the frosting and tools cold and store the cake in a cool place. Enjoy!
Evie says
Salted or unsalted butter? I am thinking of making these for a party, and don't want to use the wrong thing, lol!
Sam Turnbull says
Hi Evie, I don't think I have ever seen vegan butter products come with that option. I use Earth Balance original buttery spread. Hope that helps!
Bethery says
Oh topic here, but my husband made the rice paper bacon from your cookbook last night - he's an omnivore - and it was great. The fact that you inspired him like that is a miracle! Thanks.
Sam Turnbull says
Oh that's so awesome!!! So happy he loved it. 😀
Lindsey says
These are delicious. My kids were not crazy about them, but I think they want a chocolate cupcake to taste like a chocolate cupcake. Oh well, you can't account for everyone's taste. I made them for a family with a new baby and the mom asked for the recipe.
Sam Turnbull says
So happy you enjoyed them! If you want the cupcake to be simply chocolate, just omit the peppermint extract 🙂
Karen says
Is it possible to use something besides apple cider vinegar?
Sam Turnbull says
From my recipe testing it is what works best for this recipe.
Jeannie says
Absolutely delicious! I made these cupcakes over the weekend and they disappeared! I had my doubts because the batter consistency wasn't what I was used to. They turned out perfectly moist and tasty. My husband said they were better than the ones we buy at a local vegan restaurant. Thank you!!!!
Sam Turnbull says
Isn't it so awesome when your homemade baked goods turn out better than store-bought!? Love it! Thrilled you enjoyed it so much, Jeannie 🙂
Lindsey says
What brand vegetable shortening do you use?
Sam Turnbull says
Hi Lindsey, I'm not too picky, In my fridge right now I have Crisco and No Name brands. I used to buy Earth Balance brand but they discontinued their shortening. Enjoy!
Scott says
Oh, yum. Can't wait to try these. How did you know that my daughter was just asking why we never make cupcakes? 😉
Sam Turnbull says
Haha! My spidey senses are strong 🙂
Cupcake Fan says
These look delicious. Thanks!
For those of us who are oil-free, can we substitute apple sauce for the oil in the wet ingredients?
And do you happen to have a frosting recipe that doesn't use shortening?
Thanks again!
Sam Turnbull says
Hi! Oil-free baking isn't really my thing so you are welcome to try but I am not sure how it will turn out. Best of luck!
Caroline says
I have bought some artificial mint flavors and some do not taste like much or I need to use so much to taste like mint, , what is one you like to use ?thanks
Sam Turnbull says
Hi Caroline, I used McCormick pure mint extract (not artificial), it's very strong. Hope that helps!
Caroline says
Ok thanks ,perfect ! Will look for this one 🙂
I also tried the recipe and i find the recipe a bit liquidy.. should it be this way, not a usually thick lumpy type
Caroline
Sam Turnbull says
Yep, it will bake up fine. 🙂
Paige says
I made something similar last Christmas, but without frosting. I sprinkled crushed candy cane on the tops a few hours before serving and the candy cane melted! They tasted delicious but looked....not good (puddles of melted candy cane pooling on top)
Does the candy cane melt into the frosting?
Sam Turnbull says
Hi Paige! Nope, that doesn't happen here. The cupcakes are cooled completely before frosting and the candy cane is added. I had mine for a couple of days and the candy canes were still perfect and crunchy 🙂